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Are you missing the soft, cushy, juicy #Rasmalai you always bought from that Halwai or sweet shop? Not anymore. ये आसान रेसिपी से बनाओ #रसमलाई घर पे ही! I have used cow milk here, as it has less fat (approx 3%) so it makes the rasmalai less greasy, making it lighter. Indian sweet lovers are a big fan of this Bengali delicacy aka 'Rasmalai'.
Hope you will like this recipe :)
For using Reetha crack open the Reetha fruit and use only the skin. Add Reetha skin in 100 ml of water and give it a boil and keep aside.

Ingredients:
(For Chenna)
Cow milk – 1lt
Vinegar – 23 tbsp
Water – a dash

(For Syrup)
Sugar – ½ kg
Water – 250ml
Reetha – 2no

(For Flavoured Milk)
Milk (full fat) – 500ml
Cardamom powder – ½ tsp
Rosewater – 1tbsp
Saffron (dissolved) – 4tbsp
Sugar – 75gms
Pista Chopped – a handful
Almonds chopped – a handful
Cheesecloth or muslin cloth – a large piece

For a detailed, stepbystep recipe, with instructions click here: https://www.chefkunalkapur.com/recipe...



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Timestamps:
00:00 Bloopers
00:31 Introduction
01:17 Rasmalai Recipe Begins
04:12 Sugar Syrup Preparation
08:22 Plating Rasmalai
09:13 Kunal's Tips and Tricks